• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.67-74
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• 2006

This study was carried out to investigate the changes of essential oils in flue-cured leaf tobacco during aging for 21 months. The threshed leaf tobacco(BlO) produced in 2002 crop year was aged for 21 months in the warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of volatile compounds. Volatile compounds were identified by GC/MS and comparison of gas chromatographic retention time with those of the authentic standard. The total of 75 compounds from the steam volatile concentrate of the flue-cured leaf tobacco were identified; they were 15 hydrocarbons, 12 alcohols, 3 aldehydes, 18 ketones, 7 esters, 10 acids, 3 phenols, 4 furans, 2 pyrrols and 1 pyridine. The major components of essential oil were neophytadiene, solanone, megastigmatrienone and phytol. After a aging period of 21 months, most of volatile compounds showed a gradual increasing tendency.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.247-253
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• 1989

The amino acid content and constitution of domestic flue-cured tobacco before and after the aging were investigated. The major amino acids of domestic flue -cured tobacco were histidine, serine, aspartic acid and proline and leucine, isoleucine and glycine were minority in them. Phenylalanine was the most changeable components through the aging. While the contents of tryptophan, sering and Proline which have herbaceous, harsh and bitter taste and aroma in smoke were reduced, tyrosine which adds smoothing and enhances smoke aroma was increased after the aging. The leaf tobacco aged at 4$0^{\circ}C$ for 30 days had a amino acid composition as good leaf tobacco storaged in natural condition for 2 years.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.645-658
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• 2003

We evaluated activities of various plant leaf extracts and found the availability against skin aging in the leaf extract of star fruit (Averrhoa carambola L), and developed Star Fruit Leaf Extract BG30 as an ingredient of cosmetics. Star Fruit Leaf Extract BG30 was found to show scavenging activities of reactive oxygen species and an inhibitory effect on the activity of matrix metalloproteinase-1. It showed increasing activity of type I collagen and recovery effect from damage of UV-B irradiation in human fibroblast. We performed the separation of the active principal from Star Fruit Leaf Extract BG30 to give isofurcatin 2"-Ο-$\alpha$-L-rhamnopyranoside, which showed increasing activity of type I collagen. To examine the anti-wrinkle effect of Star Fruit Leaf Extract BG30, seven volunteers applied a Star Fruit Leaf Extract BG30 1 ％ cream in double blind manner to one-side of the corner of their eye and the placebo cream to the opposite side. Clinical evaluation of wrinkling was performed every week for 5 weeks using a silicone rubber replica. A statistically significant improvement of Star Fruit Leaf Extract BG30-treated site was seen in decreased wrinkles. Star Fruit Leaf Extract BG30 results in clinically visible improvement in wrinkling when used topically for 5 weeks.

• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.61-68
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• 1991

The moisture contents of threshed leaf tobacco during aging storage were very important factor for the improvement or deterioration of leaf quality. Decay and carbonization of leaf tobacco were mainly controlled by moisture contents during storage. The influence of moisture contents on the decay and carbonization of threshed leaf tobacco (Flue-Cured, Var. NC 82. AB3O-1 grade) were examined during 1 year. The moisture contents of leaf tobacco were treated to 3 kg as 12% (controle), 16%, 20% and 24% after redrying, respectively, These tobacco were put into center of carton box containing about 200kg with 12%'s tobacco, and then packed and stored from June, 1988 under natural weather condition in warehouse at Ock-Cheon threshing plant. Samples were taken from dissected carton box at 0, 1, 2, 4, 7 and 12 months after moisture treatment and Racking time, and some chemical properties were investigated at every sampling time. In results of inducement to decay and carbonization of leaf tobaccos during 1 year's storage by moisture treatment. decayed leaf was appeared but carbonized leaf did not. Calorification and decayed leaf occurred at high moisture contents above 20%, and these phenomena were appeared between 30 and 150 days after moisture treatment and packing. High moisture content leaves (above 20%) caused nearby other leaves to be sunk with high moisture content. Nicotine and calcium contents were increased to 20%~30% and 10%~22%, respectively, but total sugar contents was decreased to 40%~60% by moisture treatment(20% ~24% ).

• The Korean Journal of Food & Health Convergence
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• v.4 no.3
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1469-1475
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• 2004

Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.149-155
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• 2001

This study was carried out to evaluate the correlations among degree of carbonization, chemical components and chromatic characteristics, and to establish the criterion of carbonizaion in leaf tobacco during aging storage. The flue-cured (B2O) and burley (B2T) leaf tobaccos were redried with conventional practices for each other type, and moisture contents of leaf tobaccos were adjusted to 13, 15, 17 and 19% after redrying. The leaf tobaccos were packed in carton box and stored for 8 months in the controlled-environment rooms($35^{\circ}C$, 65% R.H. and $40^{\circ}C$, 80% R.H.). Degree of carbonization, chemical components, and chromatic characteristics(L ; black-white, a ; red to green, b ; yellow to blue) were invetigated every month. Carbonization Index (C.I.) was established as (equation omitted) in accordance with degree of carbonization in two types. The C.I. value of flue-cured leaf(56.5) for slight carbonization was higher than that of burley leaf(48.0). C.I. and rate of usable leaf, L and b were positively correlated in two types. C.I. was significantly shown positive correlation with pH in two types. The correlations between the predicted and the observed values of slight carbonizating times(month after storage) using C.I. and pH were positive significant in two types. The results suggest that cabonization index may be useful to forecast and prevent the carbonization, and pH may be useful to estimate cabonization indirectly for flue-cured and burley leaves during aging storage.